Chicken Alfredo Bake

Chicken Alfredo bake is the perfect addition to your weeknight dinner rotation. With cooked chicken, Alfredo sauce and penne pasta, it's creamy and comforting!

Prep Time: 20

Cook Time: 35

Cool Time: 15

Total Time: 1 10

Servings:

Ingredients

12 ounces penne noodles , may use ziti or cellentani
1 Tablespoon unsalted butter
2 teaspoons minced garlic
2 Tablespoons all-purpose flour
2 ½ cups half and half , or heavy cream
½ cup grated parmesan cheese
4 ounces cream cheese , softened
1 teaspoon Kosher salt , plus more to taste
½ teaspoon ground black pepper , plus more to taste
2 cups rotisserie chicken , cut into bite-sized pieces
1-2 cups shredded mozzarella cheese , plus more for topping
freshly chopped parsley

Instructions

Prep. Cook 12 ounces of noodles according to package directions.
Preheat oven. Preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray.
Make alfredo sauce. In a large saucepan over medium heat, melt 1 Tablespoon butter. Stir in 2 teaspoons garlic and 2 Tablespoons flour and cook 30 seconds. Gradually whisk 2 1/2 cups half and half into the pan. Bring to a simmer and cook until thickened. Remove from the heat and stir in 1/2 cup parmesan, 4 ounces cream cheese, 2 cups chicken, 1 teaspoon salt, and 1/2 teaspoon pepper.
Assemble. Place the cooked noodles into the baking dish. Pour the sauce over top and stir to combine. Sprinkle with 1-2 cups mozzarella cheese.
Bake. Bake 20-25 minutes, or until the cheese is bubbling.
Cool and serve. Let cool slightly before serving. Serve topping with fresh parsley if desired.

Notes

Variations:

Mix things up with some veggies like broccoli, cauliflower.
Swap the chicken for Italian sausage or ground chicken or turkey.

Storage: Store in an airtight container in the fridge up to 3 days.

Freeze: This casserole can be frozen unbaked. Sometimes I'll divide this dish into two 8x8 pans. Wrap it in foil. Store in the freezer up to 3 months. Place in the fridge to thaw overnight before cooking.

Nutrition